Upon reading Cheesy Chili Hash Brown Bake at MyRecipes.com – it sounded so easy I just *have* to give this one a shot!
“This 5-ingredient casserole features convenient frozen hash brown potatoes, a can of Sloppy Joe sauce and can of chili”.
That quote alone was enough to set my mouth watering.
Around the old Pondee, we go through a lot of chili (surprise?), over the past few years we’ve enjoyed Sloppy Joes quite a few times, and all of us absolutely *love* shredded hash brown potatoes with cheese. I don’t believe this recipe can miss! (Of course I’ll have to mess with the original recipe a bit – shoot, its what I do! ;)).
ARG! Please see Note at the bottom of this recipe..
- 1 pound lean ground beef
- 1 (15.5-oz.) can original sloppy joe sauce (We like “Manwich Bold”).
- 1 (15-oz.) can chili with beans (we like the HOT Hormel Chili with beans).
- 1/2 (30-oz.) package frozen country-style shredded hash browns (about 4 cups) (I used dehydrated and they were fine after re-hydrating for 12 minutes in hot water).
- 2 cups (8 oz.) shredded Cheddar cheese (I used a shredded Mexican blend).
- Optional – favorite spices to kick things up to your own taste. 8) Mine are Chili powder, garlic powder, cumin and Gooba Dust
- Preheat oven to 425°. Brown ground beef in a large, deep, skillet over medium-high heat, stirring often, 7 to 10 minutes or until meat crumbles and is no longer pink. (I just HAD to add some diced onion). Stir in sloppy joe sauce and chili. I used the deep side of the 10″ Lodge Logic Combo-cooker – perfect for this size recipe.
- Spoon chili mixture into a lightly greased (metal) 13- x 9-inch baking dish. Top with frozen hash browns. ** I skipped transferring the mixture since I was using oven-ready cast iron – simply added my own spice preferences, cooked on the stove top a couple more minutes, then topped with the shredded hash browns.
- Bake, covered with heavy duty foil, at 425° for 30 minutes; uncover and bake 10 more minutes or until browned and crisp. Sprinkle with cheese, and bake 5 more minutes or until cheese is melted.
Note: If you use a large glass casserole, you will have to reduce the heat to 350° and extend the covered baking time to about 45 minutes instead of 30…
Having tweaked the original recipe into something we might enjoy, as listed above, will be giving this one a try later this week.
OK – here we go!
This one got Heidi’s immediate approval – she said this would be good at any camp site.
I have one “self-critique” – while it was good, and we love them, I should have stuck with the original 15 oz or so of shredded hash browns – since I kinda went way over that, the ‘taters were a little out of proportion to the rest. Next time, will try to keep my tweakish nature under control. I can save the rest of the hash browns for breakfast!
NOTE: Well, maybe I WON’T be adding it to my repertoire of outdoor recipes – Heidi and I both had a bad (gastric) reaction the following morning/day after eating this one. Can’t nail it down to this food, and there have been some strange stomach bugs floating through East County this year – but at this point uncertain if we want to try it again. -=dave=-